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At a glance
Summary
This bread is made with organic sprouted grains, which enhance nutrient availability and digestibility. It includes nutrient-dense seeds and uses sea salt, which is less processed than regular table salt. Despite its beneficial ingredients, the bread is processed, which limits its maximum score.
Key ingredients 10
Organic sprouted grainsVery Good
Sprouted grains are easier to digest and have increased nutrient availability. The sprouting process enhances the bioavailability of vitamins and minerals. Organic certification ensures no synthetic pesticides or fertilizers are used.
Benefits
Rich in fiber and essential nutrients, supporting digestive health and providing sustained energy.
SeedsGood
Seeds like sesame and sunflower are nutrient-dense and provide healthy fats. They are a good source of vitamins, minerals, and antioxidants. Whole seeds contribute to the fiber content of the bread.
Risks
May cause allergic reactions in sensitive individuals.
Benefits
Rich in healthy fats, fiber, and essential nutrients, supporting heart health and providing antioxidant benefits.
Sea saltGood
Sea salt is a natural source of sodium and trace minerals. It is less processed than regular table salt. The presence of trace minerals can provide additional health benefits.
Risks
Excessive sodium intake can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium and trace minerals, supporting electrolyte balance and overall health.
Ascorbic acidGood
Vitamin C — beneficial even when serving as a preservative.
Benefits
Improves dough strength and bread volume, acting as a natural antioxidant.
WaterNeutral
Water is a basic ingredient used in many food products. It acts as a solvent and helps in mixing ingredients. It does not provide any nutritional value on its own.
See more about Water →Vital wheat glutenNeutral
Vital wheat gluten is a concentrated protein derived from wheat. It is used to improve the texture and elasticity of bread. While it enhances protein content, it may not be suitable for those with gluten sensitivities.
Risks
May cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Enhances the protein content and texture of bread, making it more elastic and chewy.
SugarsNeutral
Sugars such as raisin nectar and organic oat syrup are used as natural sweeteners. They provide a mild sweetness without the need for refined sugars. These sugars are less processed compared to refined sugar.
Risks
Excessive consumption of sugars can contribute to health issues like obesity and dental cavities.
Benefits
Provide natural sweetness and are less processed than refined sugars.
YeastNeutral
Yeast is a microorganism used in bread making to leaven the dough. It helps in fermentation, which improves the texture and flavor of bread. Yeast itself does not provide significant nutritional benefits.
Benefits
Contributes to the leavening and flavor development in bread.
Cultured wheat flourNeutral
Cultured wheat flour is used to enhance the flavor and shelf life of bread. It is a natural preservative that helps maintain freshness. It does not significantly alter the nutritional profile of the bread.
Benefits
Helps in maintaining the freshness and flavor of the bread naturally.
EnzymesNeutral
Enzymes are used in bread making to improve dough handling and texture. They are naturally occurring proteins that catalyze biochemical reactions. Enzymes do not remain active in the final product.
Benefits
Improve dough texture and handling, enhancing the quality of the bread.
Processing
Processed Foods
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